2 tb Margarine;
1/2 c Graham cracker crumbs;
8 oz Low-fat cottage cheese;
1/3 c Evaporated skim milk *;
1 1/2 tb Unflavored gelatin;
-(1 1/2 pk)
2 tb Sugar, divided
1/2 c Orange juice;
1/2 ts Orange; rind grated
2 Egg; whites
1/8 ts Salt
2 tb Water
1 c Strawberries; crushed
(ER note) Crush fresh strawberries, or thaw frozen
unsweetened. For 1/3 cup evaporated milk, you can
place a scant 2 tb. powdered skim milk in a measuring
cup and fill with liquid milk up to 1/3 mark.
Preheat oven to 400 F. Melt margarine in 9 inch pan.
Add crumbs, mix. Press mixture over bottom of pan.
Bake 5 to 7 minutes. Cool.
Sieve cottage cheese or puree in blender. Add milk
and stir until smooth. Chill.
In saucepan, mix 1 1/2 tb gelatin and 1 tb sugar. Add
juice and rind. Heat over low heat, stirring
constantly until gelatin is dissolved. Remove from
heat. Let stand at room temperature.
In medium bowl beat egg whites with salt until stiff.
Fold in gelatin and cottage cheese. Pour over crumbs.
Refrigerate until set before adding glaze.
GLAZE Mix remaining gelatin (1/2 Tb) with water and 1
tb sugar. Heat until gelatin is dissolved. Stir in
strawberries. Pour mixture over cheesecake and spread
with spatula. Refrigerate until firm.
